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One-tray baked basa and chickpeas recipe

0 ratings

This healthy traybake is bursting with Mediterranean flavours. From charred peppers and chickpeas to a garlic and dill yogurt served alongside roasted basa fillets, it’s a simple meal that feeds four in just 40 minutes. See method

Serves 4
Takes 40 mins
311 calories / serving
Healthy
Gluten-free

Ingredients

2 red onions, thinly sliced
2 red peppers, deseeded and thinly sliced
220g cherry tomatoes
1 tbsp smoked paprika
400g tin chickpeas, drained and rinsed
1 tbsp extra-virgin olive oil
3 large garlic cloves, finely crushed
1 lemon, half cut into 4 thin slices, half peeled then juiced
4 basa fillets
100g baby spinach
5 tbsp 0% fat Greek-style yogurt
15g fresh dill, fronds picked and half finely chopped

2 of your 5-a-day and high in vitamin C

Each serving contains

Energy
1300kj
311kcal 16%
Fat
10g 15%
Saturates
4g 18%
Sugars
9g 10%
Salt
0.4g 6%

of the reference intake
Carbohydrate 20.2g Protein 30.5g Fibre 7.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. In a roasting tray, toss the onions, peppers, tomatoes, smoked paprika, chickpeas, oil, 2 crushed garlic cloves and the lemon peel together until evenly combined. Roast for 20 mins, tossing halfway through, until lightly charred and tender. Top with the basa fillets, each garnished with a slice of lemon, and cook for a further 10-12 mins until the fish is opaque and flakes easily. Fold the spinach through the vegetables until wilted.
Mix the yogurt, remaining garlic clove, the finely chopped dill and the lemon juice together until well combined and serve alongside the traybake, garnished with the dill fronds. Remove the lemon peel before serving.

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